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This flavorful Green Onion Shao Bing has turned into my go-to weekend baking tradition. The crispy, golden outside breaks apart to reveal fragrant scallion layers inside, making a fantastic bread you can enjoy on its own or stuffed with tasty fillings.
I started making these breads one weekend when I was missing treats from my local Chinese bakery but couldn't get there. Now that I've nailed this recipe, my family asks for them every week, particularly on chilly mornings when we fill them with tofu scramble.
What You'll Need
- All purpose flour: Gives these layered breads just the right framework
- Instant yeast: Makes sure your dough rises properly without long waiting periods
- Warm water: Wakes up the yeast and helps get the dough just right
- Scallions: Create the main flavor punch try to find ones with vivid green stems
- Salt: Lifts all the tastes fine sea salt mixes in more evenly
- Chinese 5 spice powder: Brings a nice background flavor get a new jar for best smell
- Maple syrup: Helps create that lovely golden color and cuts through the savory notes
- Oat milk: Makes the wash creamier but any plant milk will do the job
- Sesame seeds: Add that must-have crunch and toasty flavor to the outside
Making Your Shao Bing
- Mix Your Dough:
- Put flour and yeast in a bowl, then slowly pour in warm water while mixing with chopsticks until everything's wet. Switch to using your hands and knead until you get a nice, soft ball. Cover with a wet cloth and put a lid on top, then let it puff up by half its size, which usually takes about half an hour in a warm kitchen.
- Whip Up The Oil Mix:
- During the dough rest time, make the special oil mix that'll create those lovely flaky bits. Put flour in a bowl that can handle heat, then get your cooking oil hot enough that tiny bubbles appear when you dip a chopstick in. Slowly pour this hot oil into your flour and stir right away until smooth. Let it cool down a bit before you touch it.
- Spread And Stack:
- Turn your oven on to 475°F and cover your counter with plenty of flour. Roll out your puffy dough into a big rectangle about 3mm thick, roughly 16 by 10 inches. Spread most of your oil mix all over it, then put chopped scallions in the middle, pushing them down gently so they stick.
- Form The Scallion Package:
- Fold the lower part of dough over the scallions, then spread the rest of your oil mix and scallions on this folded part. Finish by bringing the top section down to cover everything, and pinch all the edges closed. Flip the whole thing over so the sealed side is down.
- Get Ready For Baking:
- Mix maple syrup and oat milk together for a coating that'll make your bread turn beautifully golden. Brush this all over your dough, then quickly sprinkle sesame seeds on top, pressing them in lightly so they don't fall off. Use a jagged knife to cut the dough into six even pieces.
- Bake Until Perfect:
- Put your cut dough pieces on a baking sheet with about an inch between them. Stick them in the hot oven for just 12 minutes until they turn a nice golden brown. They're done when they sound hollow if you tap them and aren't doughy inside. Eat them right away while they're still warm.
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Chinese five spice powder is really what makes this recipe special. My grandma always tossed in a tiny bit when making breads, and she'd say it touches all five taste buds at once. The first time I made these for my partner, they right away picked up on that unique smell that makes homemade shao bing so much better than anything from a store.
Keeping and Warming
Your Shao Bing will stay good for two days if you keep them in a sealed container at room temp. Want to keep them longer? Pop them in the fridge for up to a week or freeze them for three months max. They won't feel exactly the same after being in the fridge, but heating them up brings back most of their charm. For best results, wrap each bread loosely in foil and warm in a 350°F oven for 5-7 minutes until they're hot and a bit crispy again. Don't use the microwave – it'll just make them hard instead of flaky.
Stuffing Suggestions
Turn these scallion breads into full meals by cutting them open and adding stuff inside. Old-school options include thin slices of marinated tofu with cucumber and hoisin sauce, or five spice tempeh with pickled veggies. For morning meals, try stuffing them with turmeric-flavored tofu scramble with black salt. If you like sweeter things, red bean paste with some sesame seeds creates a nice mix with the savory bread. They hold up well even with wet fillings and won't get mushy, so you can try all sorts of ideas.
Heritage and History
Shao Bing goes back thousands of years in northern China, where people ate more wheat than rice. They used to bake these breads in special ovens against walls, and families ate them every day. Adding scallions means good fortune and long life in Chinese culture, which is why folks often make these breads during New Year celebrations and family get-togethers. This simpler home version keeps the traditional flavors but works in regular home ovens, carrying on a food tradition that's been handed down for many generations.
Frequently Asked Questions
- → What exactly is this bread?
This Chinese bread, Shao Bing, has crispy layers outside with a soft core that pairs well with veggies, meats, or as is.
- → What if I don't have all-purpose flour?
Using bread flour works too! Just tweak the water slightly for the right dough consistency.
- → How long does it stay good?
Pop leftovers in an airtight container at room temp for 2 days, or in the fridge for 5. Warm them before eating.
- → Are sesame seeds necessary?
No problem! Skip them or swap for coarse salt or seeds of your choice for a new twist.
- → What’s the point of the oil paste?
That rich oil paste? It makes those drool-worthy flaky layers while adding some nice flavor too.